Date- and Balsamic-Glazed Brussels Sprouts for #WorldDiabetes Day

November is Diabetes Awareness Month and today is World Diabetes Day. Food bloggers around the globe are celebrating by posting diabetic-friendly recipes. Many thanks to Carolyn of All Day I Dream About Food for organizing this event. Make sure you visit Carolyn’s blog so you can enter to win a Kitchen Aid mixer in blue (the color of diabetes awareness) and see links to all of today’s great recipes.

Did you know that 25.8 million people in the U.S. have diabetes? That’s 8.3% of the population. The scary part is that 7 million of them don’t know it. In addition, 79 million people have prediabetes.

In a strange way, I was lucky when I was diagnosed with type 2 diabetes 14 years ago. My doctor caught it when I went in for my annual physical and immediately sent me to a Certified Diabetes Educator even though my blood glucose numbers weren’t through the roof. I changed my eating habits and lost 30 pounds in the first year, which I’ve kept off to this day. If my doctor hadn’t been proactive, who knows how many complications I would have suffered by now.

I’m celebrating World Diabetes Day with a most unusual companion – Brussels sprouts. It’s not that I don’t like them, I just don’t cook them very often because the ones in my grocery store generally look pathetic. I was very excited to find some healthy-looking ones this week. This recipe satisfies the balsamic vinegar fiend in me while also exciting The Grillmaster’s medjool date-loving taste buds.

If you think you don’t like Brussels sprouts, I urge you to try roasting them and coating them with this sweet-tart glaze. If you do like Brussels sprouts, I’d love to hear your favorite way to serve them.

I think I’ll go take a walk on the beach. How are you celebrating World Diabetes Day?

Cut Brussels sprouts in half lengthwise. Place in large bowl and toss with olive oil. Line a baking sheet with parchment paper or a silicone mat. Spread Brussels sprouts in a single layer in the baking pan, cut side down.

While Brussels sprouts are in the oven, melt butter in saucepan over medium heat. Add garlic and cook about 30 seconds. Add balsamic vinegar, dates, salt and pepper. Cook until sauce has thickened and reduced, about 5 minutes.

Nutritional Analysis:
These brussels sprouts are very low in Cholesterol. They are also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C and Vitamin K. (Source: nutritiondata.com)

I’m visiting all the sites participating in the Diabetes awareness event to say thank you for doing this. I’ve had gestational diabetes and my sister is a Type I, so I’m happy someone like Carolyn is trying to get the word out about low-carb eating. I’ve been eating a lot of roasted brussels sprouts recently, but I’ve never thought to make them sweet! Thanks for the recipe!

Welcome to Diabetic Foodie!

I'm Shelby, aka Diabetic Foodie. If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. I firmly believe a diabetes diagnosis is not a dietary death sentence.

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Nutritional Disclaimer

Please note I am not a nutrition expert or a medical professional of any kind. The nutritional information included with the recipes on this site was calculated using online tools such as myfitnesspal.com and nutritiondata.com or by hand using The Complete Book of Food Counts by Corinne T. Netzer. Nutrient values provided should be considered estimates only. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.